Meatloaf came to Russian cuisine from European. The dish is prepared from a whole (sometimes chopped) piece of meat, in which the filling is wrapped. The latter can be from any product.
There are many recipes for making meatloaf, but there are three basic ones - from a whole piece of meat, small slices, minced meat. This can be a hot dish or a cold snack. The basic rule for making a delicious roll is that meat and stuffing products must be of high quality. A juicy, tender dish will turn out if you use the tenderloin of young animals. The difficulty lies in the ability to roll the roll correctly, in this matter a certain skill is needed.
During cooking, the roll should not fall apart, therefore, it must be wrapped tightly, without leaving a layer of air between the meat and the filling.
Some rolls cook quickly, others take 2-3 days to cook, but the mouth-watering, mouth-watering snack is well worth it. If you are lucky enough to get a steamed pork belly, you can make an amazing dish out of it.
The fat on the pig's belly is thin, with layers of meat and tender skin - it is ideal for a roll. Take a tenderloin 15-20 cm wide and 0.6-0.8 m long, rub on both sides with salt and pepper. Put chopped garlic on lard, seasonings to taste, wrap with the skin up, tie with twine and leave to salt for 1-2 days.
Then place it on a baking sheet and place in the oven at 150 ° C, bake for 3-4 hours, regularly pouring melted fat over the roll. The skin should turn golden brown. Refrigerate before serving.
Minced meat roll is quickly prepared. For cooking, you can take cold cuts, this will add sophistication to the taste. Chop the meat (900 g) by hand into small pieces (1-2 cm), pepper and salt to taste, season with spices. Break 1 egg into minced meat, put 1 spoonful of flour or starch and knead well.
Prepare the filling of carrots (1 pc.), Cheese (100 g), garlic - grate the products and stir until smooth. Take a piece of foil that is larger than the baking sheet, put the minced meat in the middle, flatten with a layer 1, 5-2 cm thick. Put the filling on top. With wet hands, gently roll the roll up as tightly as possible.
Wrap the roll with foil so that you get a dense sausage, send it to the oven, setting the temperature to 180-200 ° C, for 30-40 minutes. Serve hot with vegetables or cold as a snack.
For a festive table, pork mini rolls with prunes will be a worthy dish. Ingredients: 700 g pork, 100 g prunes, 100 g hard cheese, 2 eggs, 60 g walnuts, seasoning to taste, breading, vegetable oil. Beat off a thin layer of pork, salt. Prepare the filling - chop the steamed prunes and nuts, add grated cheese there. Cut a whole piece of meat into portioned thin slices, put the filling on them, wrap and secure with wooden toothpicks.
Rolls can be made from any meat, but pork is best for this dish. Layers of fat make the roll juicy and tender.
Shake the eggs in a bowl, dip the rolls in them, roll in ground breadcrumbs and fry in hot oil until tender. Before serving, remove the pins, cut the rolls thinly.
